Ingredients
- 5 c. brown rice, cooked and cooled}
- 5 lg. eggs, divided
- 2 T. water
- 1/4 t. paprika
- 1/4 t. turmeric
- 3 T. olive oil, divided
- 1 med. onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 c. frozen peas
- 1/2 t. salt
- 1/4 t. black pepper
- 2 scallions, chopped
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Instructions
- Use a fork to fluff rice and break grains apart.
- Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl with water, paprika, and turmeric.
- Heat 2 Tablespoons of oil in a wok over medium-high heat. Add the first 3 eggs and scramble them. Remove from the wok and set aside.
- Turn the heat up to high and add remaining oil. Add the onion and bell pepper. Stir-fry for 1-2 minutes. Add the rice and stir-fry for another 2 minutes, breaking up any remaining clumps as you stir. Pour the remaining eggs over the rice and stir-fry until all of the rice grains are coated in egg.
- Add the peas and stir fry continuously for another minute. Add remaining ingredients and stir-fry until warm. If the rice is a little dry, you can use water to moisten it as needed.